四川烧白加工过程中油炸工艺参数优化

本文以色度和感官评价为指标,采用单因素试验分析上色浓度、油炸时间和油炸温度对烧白品质的影响,通过响应面试验确定烧白油炸的最佳工艺参数:上色浓度(白糖与老抽质量比)为1∶8 g/g,油炸时间为8.3 min,油炸温度为163℃。在此工艺条件下制作出的烧白感官评分为90.7分,其具有咸甜适中,软糯可口,肥而不腻等特点。本试验结果可为提升四川烧白的风味口感,实现标准化生产提供一定数据支撑。

德昂族烧白柴仪式的象征人类学阐释

烧白柴仪式是德昂族重要的宗教仪式之一。烧白柴仪式的来源传说和禁忌文化,象征隐喻了德昂族对自然、社会的独特理解和对人与自然、人与社会之间关系的特殊处理,既具有世俗性,又具有神圣性。烧白柴仪式不仅具有传承德昂族传统历史文化和民族技艺的功能,而且还是德昂族构建友好民族关系的重要纽带。

咸烧白工艺优化及腌制方式对其冷藏品质的影响

通过正交试验优化咸烧白关键工艺因素,确定最佳工艺因素,并研究、对比常温腌制、注射腌制以及真空腌制对咸烧白成品品质及其贮存期内的理化变化。结果发现,真空腌制的咸烧白品质最佳,其次为注射腌制与常温腌制。咸烧白在贮存期,其关键影响指标TVB-N值和菌落总数与腌制效果成反比,即腌制效果越好,成品指标越差。

德昂族烧白柴节的文化价值与保护

烧白柴节是德昂族的一个重要宗教节日,是德昂族民族文化中最精彩的内容之一。关注人口较少民族的传统节日,发掘民族文化的深层内涵,探讨民族节日的社会、文化功能等,使烧白柴节文化能够传承下来,最大限度保留德昂族的传统文化,促进民族的和谐发展。

给甜烧白整整容

现如今，一些爱美人士为了让自己的容颜更加姣好，竞不惜本钱去整容，而在许多餐馆厨房里，为了让一些老菜展现出新面貌，厨师有时也会对它们做一番“整容”，那些新锐厨师在对某些传统老莱巧加装点以后，总是赢得了顾客的好评。

烧白的别样打扮

烧白，属传统川菜当中的三蒸九扣类菜品，可是为了迎合当今食客的口味，我在传统烧白制法的基础上，创新了几道别样的新式烧白。

牦牛肝酱卤制品配方筛选及其品质分析

研究白烧和红烧牦牛肝酱卤制品配方,利用响应面设计优化红烧制品配方。对两种产品真空冷冻干燥,分析冻干前后产品的品质。结果表明:红烧牦牛肝酱卤制品主料配方为盐2.79%、花椒0.11%、姜1.17%。冻干前白烧牦牛肝酱卤制品的感官评价、剪切力、失水率、出品率、含水率分别是20.1分、7.249N、6.81%、40.98%、55.7%;红烧酱卤制品的为26.4分、6.504N、7.41%、51.95%、63.75%。冻干后白烧牦牛肝酱卤制品的干品率、复水率、感官评价、剪切力、失水率分别为22.51%、40.14%、19.6分、6.526N、40.98%;红烧牦牛肝酱卤制品的分别为19.91%、41.32%、25.5分、4.548N、51.95%。

甜烧白与咸烧白怎么“烧”

四川田席（俗称九大碗）菜单中有两道菜的菜名让我琢磨了几十年。这是一对鸳鸯菜，在筵席中缺一不可，凡是上点年纪的巴蜀之人都非常熟悉它们，一个叫成烧白，一个叫甜烧白。入冬，我和陈廷龙大师为深入研发“东坡家宴”再次来到了眉山，在东湖饭店的一次闲聊中谈及了这个话题。

不同复热方式对咸烧白风味的影响

以预制咸烧白为研究对象,利用电子鼻、气相色谱-离子迁移谱(Gas Chromatography-Ion Mobility Spectroscopy,GC-IMS)以及感官评价方法探究微波、水浴、蒸汽3种不同复热方式对咸烧白风味的影响。电子鼻结果表明,复热前后咸烧白样品气味特征差异明显,其中微波复热组与未复热组气味特征相差最大。经GC-IMS检测分析,复热前后咸烧白中共鉴定出64种挥发性风味物质,包括醇类15种、醛类11种、酮类9种、酯类9种、酸类4种、烯类3种、烷类2种和其他类11种;复热增加了大部分挥发性风味物质相对含量,其中微波复热的样品特征性风味物质数量增加最多有18种,蒸汽组最少有5种。从感官评价来看,微波复热的咸烧白感官评分最高为81.10分。复热本身以及不同复热方式对咸烧白风味影响较大,推荐咸烧白最佳复热方式为微波复热。

Improving vanadium extraction from stone coal via combination of blank roasting and bioleaching by ARTP-mutated Bacillus mucilaginosus

In order to improve leaching efficiency of vanadium from stone coal,the combination of blank roasting and bioleaching using Bacillus mucilaginosus(B.mucilaginosus)mutants was evaluated.The atmospheric and room temperature plasma(ARTP)technique was used to generate B.mucilaginosus mutants.The results showed that a mutant B.mucilaginosus BM-50,after ARTP irradiation for 50 s,had the highest acid production.The total content of the organic acid produced by B.mucilaginosus BM-50 was nearly doubled compared with the wild strain after 2 days.After 20 days,vanadium leaching rate with B.mucilaginosus BM-50 reached 18.2%,which was improved compared with the original bacteria(15.3%).A pretreatment via blank roasting for stone coal further improved the vanadium dissolution by bioleaching,namely,68.3%vanadium was extracted,which was much higher than that without blank roasting.It is shown that bioleaching by bacterial mutants by ARTP irradiation combined with blank roasting has great potential for improving vanadium recovery from low-grade vanadium bearing stone coal.

Potassium recovery from muscovite using NaCl-roasting followed by H_(2)SO_(4)-leaching

The present study aims at the recovery of potassium from muscovite mica(which contains K_(2)O;~10 wt%)using NaCl-roasting coupled with H_(2)SO_(4)-leaching process.The preliminary acid leaching studies applying different mineral acids resulted in a potassium recovery of 8%−18%.The optimum leaching conditions for the maximum recovery were 4 mol/L H_(2)SO_(4),60 min leaching time and liquid-solid ratio 4 mL/g at 90℃.However,the roasting of muscovite with additive NaCl(muscovite:NaCl mass ratio of 1:1.00,900℃,45 min)followed by H_(2)SO_(4)-leaching(95℃,60 min)extracted potassium to the tune of 98%.Under similar roasting conditions,the H_(2)O-leaching process extracted only 60%of potassium.The effects of various roasting and leaching parameters such as temperature,time,NaCl concentration,acid concentration,liquid-solid ratio on potassium extraction were evaluated.The appearance of the sylvite(KCl)mineral phase in the NaCl-roasted muscovite and its disappearance in the acid/water leached residue confirmed the physical and chemical distortions of the muscovite crystal structure.The possible mechanism of potassium release from the complex muscovite structure was elucidated based on available literature substantiated by characterizations using X-ray diffraction(XRD)and scanning electron microscopy with energy dispersive X-rays spectroscopy(SEM-EDX).

Sulfidation mechanism of cerussite in the presence of sulphur at high temperatures

In this paper,sulfidation mechanism of cerussite in the presence of sulphur at high temperatures was investigated based on micro-flotation,X-ray powder diffractometry(XRD),electron probe microanalysis(EPMA)and X-ray photoelectron spectroscopy(XPS).The micro-flotation test results showed that flotation recovery of the treated cerussite increased to above 80%under a suitable flotation condition.It was found that the S/PbCO3 mole ratio and pH obviously affected flotation recovery.XRD analysis results confirmed that the cerussite was decomposed into massicot and then was transformed into mainly PbS and PbO·PbSO4 after sulfidation roasting.EPMA analysis results demonstrated that surface of the obtained massicot was smooth,but surface of the artificial galena was rough and even porous.Content of oxygen decreased,whereas content of sulphur increased with an increase in the S/PbCO3 mole ratio.XPS analysis results revealed that various lead-bearing species,including mainly PbS,PbSO4 and PbO·PbSO4,were generated at the surface.Formation of PbS was advantageous to flotation of the treated cerussite.Based on these results,a reaction model of the cerussite sulfurized with sulphur was proposed.

红白菱角烧

红白菱角烧是江南一道有名的小吃，其做法是：将红萝卜和白萝卜洗净，切成V字形小段，再用竹签依次穿成一串。随后，将菱角也用竹签穿上，通常一串为四粒。一切准备就绪后，再将萝卜串与菱角串一起放在铁架上烤，在烤制的过程中。抹上油膏、果糖、香油等调料，让其入味。烤至菱角熟透时，再撒上山椒粉，这样就可以享用了。

Preparation of β-Sialon/ZrN bonded corundum composites from zircon by nitridation reaction sintering process

β-Sialon/ZrN bonded corundum composites were synthesized using fused white corundum,alumina micro powder,zircon and carbon black by nitridation reaction sintering process. Phase composition and microstructure of the synthesized composites were investigated by X-ray powder diffraction and scanning electronic microscope,and the formation process of the composites was discussed. The results show that the composites with different compositions can be obtained by controlling the heating temperature and contents of zircon and carbon black. The proper temperature to synthesize the composites is 1773 K.

甜烧白

贝太： 你好！我可是你们杂志的老读者了。自从大学毕业留在上海工作．贝太就成了我的饮食指南．厌倦了大学4年的食堂大锅饭不会做饭的我硬是靠着你们介绍的内容学会了一道道拿手菜：现在．我能做到一周之内饭桌上天天不重样．

风味菜肴三款

水煮烧白原料;带皮猪五花肉500克 盐菜100克 郫县豆瓣25克 豆豉3克 刀口辣椒5克 花椒粉2克蒜米2克 姜米4克 泡红辣椒茸6克 花椒10粒料酒15克 味精3克 时蔬200克 红酱油、湿淀粉各适量 食用油500克(约耗80克)